FOODS AND NUTRITION (THEORY)

Paper Code: 
24CHSC113
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
  1. Understand the definition, concepts and functions of foods and nutrition.
  2. Learn structure, composition and nutritional contribution of various food products.
  3. Understand the effect of processing on food products.

 

Course Outcomes: 

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Course Code

Course Title

24CHSC113

 

Foods and Nutrition (Theory)

CO 11: Examine functions of food, food groups, RDAs and balanced diet

CO12: Classify macronutrients and evaluate clinical manifestations related to their deficiencies/excesses and select appropriate dietary sources 

CO13: Classify micronutrients and evaluate clinical manifestations related to their deficiencies/excesses and select appropriate dietary sources 

CO14: Examine structure and/or nutritional composition of foods rich in carbohydrates and fats, assess changes during cooking and also evaluate health benefits of spices

CO15: Examine structure and/or nutritional composition of foods rich in protein and fat  and assess changes during cooking

CO16: Contribute effectively in course-specific interaction

Approach in teaching: Interactive Lectures, Discussion,Tutorial, Reading assignments, Demonstration, Team teaching, Powerpoint presentations.

 

Learning activities for the students: Self-learning assignments, Effective questions, Seminar presentation, Posters and Charts preparation.

Class test, Semester end examinations, Quiz, Assignments, Presentation, Individual

 

10.00
Unit I: 
Basic concept of Food and Nutrition
  • Introduction to nutrition- definition of food, nutrition, nutrients and health.
  • Basic terms used in study of food and nutrition
  • Basic five food groups-classification, food pyramid and dietary guidelines, Recommended Dietary Allowances (RDAs), Balanced diet
  • Functions of Food-physiological, psychological and social
  •  Genetically modified foods and organic foods

 

12.00
Unit II: 
Composition, Classification, Functions, dietary sources and clinical manifestations of deficiency/ excess of the following nutrients/non nutrient
  • Carbohydrates
  • Lipids
  • Protein
  • Water
  • Fiber

 

12.00
Unit III: 
Classification, Functions, dietary sources and clinical manifestations of deficiency/ excess of the following nutrients
  • Fat soluble vitamins-A, D, E and K
  • Water soluble vitamins – thiamin, riboflavin, niacin, pyridoxine, folate, vitaminB12 and vitamin C
  • Minerals – calcium, iron, zinc and iodine

 

14.00
Unit IV: 
Nutritional composition, products, selection and changes during cooking and processing of the following food groups
  • Cereals-Structure (wheat grain and rice),and their processing (milling, malting, parboiling, parching, flaking, fermentation, roasting)
  • Fruits and vegetables and their processing (blanching, canning, dehydration, freezing)
  • Fats and Oils and their processing (refining, hydrogenation, emulsification)
  • Spices and condiments and their medicinal value

 

12.00
Unit V: 
Nutritional composition, products, selection and changes during cooking and processing of the following food groups
  • Pulses and their processing (milling, germination, fermentation, parching, puffing, roasting)
  •  Milk & milk products and their processing (pasteurization, homogenization, evaporation, fermentation)
  • Meat, poultry, fish and eggs (structure) and processing (ageing, tenderizing and curing of meat)
  • Nuts and oilseeds
Essential Readings: 
  1. Srilakshmi. B. Food Science. New V edition - Age International (P) Ltd. Publishers, New Delhi, 2012.
  2. Roday ,S.2012.Food Science and Nutrition.OxfordUnitversity Press.
  3. Chadha, R. and Mathur, P. (2015). Nutrition – A life cycle Approach. Published by Orient Blackswan Pvt. Ltd., Hyderabad

 

References: 
  1. Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.
  2. Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.
  3. Gupta. S., Seth, R., Khana, K. and Mahna, R. 1991,Art and Science of Cooking- A Student's Manual, Blaze Publishers and Distributors Pvt. Ltd., new Delhi..
  4. Manay, S.N. Food facts and Principles,2010, 3rd ed, New age International Publishers, New Delhi.    

E-CONTENT

  1. https://slideplayer.com/slide/4027741/
  2. https://www.slideshare.net/laurahuang/methods-of-cooking-ppt-5914731
  3. https://www.slideshare.net/drdeepikavashisth/effect-of-cooking

Reference Journals

  1. The Indian Journal of Nutrition and Dietetics
  2. International Journal of Food and Nutritional Sciences
  3. Annals. Food Science and Technology

 

 

 

 

Academic Year: 
2024-2025
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